Name: Pineapple chutney
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: Makes 3 x 330ml or 2 x 500ml jars
Cuisine: American
Ingredients: 2 tbsp sunflower oil; 3 red onions finely chopped; 1 tbsp yellow mustard seeds; 1 tbsp black onion seeds (kalonji or nigella); 1 tsp turmeric; 2 pineapples peeled, cored and chopped into small chunks; 1 red chilli deseeded and finely chopped; thumb-sized piece ginger finely chopped; 250g soft light brown sugar; 175ml cider vinegar

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Pineapple chutney

Pineapple chutney

Good Food team

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Makes 3 x 330ml or 2 x 500ml jars

Easy

Prep: 20 mins

Cook: 1 hr and 5 mins

A star rating of 5 out of 5.28 ratingsRate

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Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp sunflower oil
3 red onions

finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion

seeds (kalonji or nigella)
1 tsp turmeric
2 pineapples

peeled, cored and chopped into small chunks
1 red chilli

deseeded and finely chopped
thumb-sized piece ginger

finely chopped
250g soft light brown sugar
175ml cider vinegar

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Nutrition: per serving

kcal52
fat1g
saturates0g
carbs12g
sugars11g
fibre1g
protein0g
salt0.01g

low

Method

step 1

Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

RECIPE TIPS

MAKE AHEAD

To sterilise jars, wash in hot soapy water, rinse well and dry in the oven at 180C/160 fan/ gas 4 for 10 mins just before filling. Once stored in sterilised jars, this chutney will keep for up to 1 year.

Recipe from Good Food magazine, November 2011

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A star rating of 5 out of 5.28 ratings

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